Recipe courtesy of Jessica Harris

Pineapple-Rum Mustard

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  • Level: Easy
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2 tablespoons yellow mustard seeds

1 tablespoons brown mustard seeds

1 1/2 tablespoon mustard powder

1/4 cup crushed fresh pineapple

1 teaspoon stripped fresh thyme

Salt and a small pinch dried Scotch Bonnet chile, or to taste

2 teaspoon demerara sugar

6 tablespoon dark rum (the amount will vary depending on the thickness desired)


  1. Grind the mustard seeds in a mortar and pestle or a spice mill. Place the ground mustard seeds in a bowl with enough water to moisten and allow them to sit for 10 minutes. Replace the soaked seeds in the mortar or the bowl of a food processor and process with the remaining ingredients until the desired consistency is reached. Spoon the mustard into a small jar and cover tightly. The mustard should sit for at least 2 weeks before use.